intro

All dark green leafy vegetables are being touted for their nutritional values. The “cooking greens” are rich in beta carotene, vitamin C, calcium,iron, and folacin. It has been discovered that these items found in greens can help retard and prevent macular degeneration as one ages. The value of greens cannot be said to be regional in nature. All across the country people are learning to enjoy greens either cooked or raw( if young plants) and reap the nutritional benefits.

When cooked with seasonings and garlic, the greens are low in fat.